Strawberry Lemon Poke Cake

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Mix with a hand mixer until well combined.

Pour the batter into a greased 9x13 inch baking dish and spread evenly.

Bake for 34 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake.

Pour the sweetened condensed milk evenly over the warm cake, allowing it to soak into the holes.

Pour the lemon frosting over the cake. You may need to warm it slightly in the microwave for a few seconds to make it pourable. Spread it evenly.

Allow the cake to cool completely.

In a separate bowl, combine the strawberry pie filling and the thawed whipped topping. Mix until fully incorporated.

Spread the strawberry whipped topping mixture over the cooled cake.

Garnish with fresh sliced strawberries.

Cover and refrigerate for at least 2 hours before serving.